How to Roast Butternut Squash

up close of seasoned roasted butternut squash on sheet pan

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  • 1 medium butternut squash (about 23 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt & pepper, to taste


  1. Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Option to place the whole squash on the baking rack while the oven preheats (up to 5 minutes). Remove and let the squash cool. (Optional – if you have very sharp knives, you may find you can skip this step.)
  2. Peel the squash: Using a large sharp knife and sturdy cutting board, trim the ends of the squash and peel the hard skin using a Y-peeler, going around twice.
  3. Scoop Seeds: Use a medium cookie scoop (or sharper edged spoon) to remove seeds from the squash.
  4. Cut into cubes: Cut the squash in half, lengthwise. Then slice crosswise into 1″ slices, then again into 1″ cubes.
  5. Roast: Transfer butternut squash cubes to lined baking sheet, drizzle with oil and desired seasonings and roast for 25-30 minutes, or until squash is tender when poked. If you’d like more browning, you can use a convection setting if your oven has that. Or broil for 3 minutes for more caramelizing. 





Seasoning suggestions in post above recipe card.